Olives of Veal, the French Way

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Preparation info

    • Difficulty

      Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Method

Take two Pounds of Veal, some Marrow, two Anchovies, the Yolks of two hard Eggs, a few Mushrooms, and some Oysters, a little Thyme, Marjoram, Parsley, Spinach, Lemon-peel, Salt, Pepper, Nutmeg, and Mace, finely beaten; take your Veal Caul, lay a Layer of Bacon and a Layer of the Ingredients, and a Layer of Bacon and a Layer of the Ingredients, roll it in the Veal Caul, and either roast it or bake it. An Hour will do either. When enough, cut it into Slices, lay it into your Dish, and pour good Gravy over it. Garnish with Lemon.